Quick Beef StroganoffPosted: April 3, 2014
I love beef stroganoff, and it seems that there are so many different recipes out there with the smallest change making a huge change if flavor. What attracted me, though, to this recipe from Gimme Some Oven was it’s 30-Minute timeframe. While this did take me a little longer than 30 minutes, it was so worth it! And between you and me, I think the reason it took longer was completely my scattered fault. I just can’t seem to get my ducks in a row, and if I finally get them in a row, they certainly don’t stay that way! There were some substitutions I made to make it a little healthier or I was missing an ingredient. There are also many ways you can make this healthier, instead of steak, you can use sliced chicken or turkey. Or, if you are vegetarian, sub mushrooms and use vegetable broth. All in all, a wonderful weeknight dish!
1 lb wide egg noodles
4 Tbs butter, divided
1 ½ lb thinly sliced steak (I bought the fajita sliced steak in the meat department. They also have super thin carne asada style)
1 white or yellow onion thinly sliced (I used a small one, the size depends on your enjoyment of onions)
4 cloves garlic minced (As always, I used the pre-minced from Spice World)
1 lb sliced mushrooms (You can use a mixture of different kinds of added flavor)
½ cup dry white wine (or you can just use more beef broth. I had the wine, but it fell into my mouth . . . )
1 ½ cups beef broth
1 Tbs Worcestershire sauce (thanks to the kids experimenting, I didn’t have any. I used A-1 instead and it brought a very nice, unique flavor)
3 Tbs flour
½ cup plain low-fat Greek yogurt (or you can use light sour cream, the yogurt added a different flavor)
Salt and pepper to taste
Chopped fresh parsley, as optional garnish
Cook egg noodles in boiling water according to package directions (Gimme Some Oven recommends actually adding the egg noodles to the water at the same time that the beef broth is added, and this is a perfect recommendation for timing!)
As pasta water is coming to a boil, melt 2 Tbs of butter in large saute pan over medium-high heat. Add steak in a single layer and season with salt and pepper, let it cook for 3 minutes without turning to get a good sear. Remove the steak from pan with slotted spoon, transfer to a separate dish. Discard the cooked butter from the pan.
Return pan to heat and add remaining 2 Tbs butter. Once melted, add onions and saute for about 3 minutes. Add garlic and mushrooms, stir to combine. Continue sauteing an additional 5-7 minutes, or until mushrooms have through and onions are soft. Add white wine (or broth) and deglaze pan. Let mixture cook down an additional 3 minutes.
In a separate bowl, whisk together beef broth, Worcestershire (or A-1) sauce, and flour until smooth. Pour the broth mixture into the pan and stir to combine. Let simmer for 5 minutes, stirring occasionally. Next, stir in Greek yogurt (or sour cream) until combined. Finally, stir in cooked steak.
Serve over egg noodles, garnished with parsley if desired.
Wine Pairing Suggestions:
Total time: About 40 minutes